Easy Cucumber Salad Sandwiches Recipe

Introduction

These Easy Cucumber Salad Sandwiches offer a fresh and light option perfect for a quick lunch or afternoon snack. Combining crisp cucumbers with tangy yogurt and feta, they deliver a delightful burst of flavor and texture. Simple to prepare and wonderfully satisfying, they’re ideal for warm days or anytime you want something refreshing.

Ingredients

• 1 cup diced English cucumber
• 1/8 teaspoon salt
• 2 tablespoons low-fat plain Greek yogurt
• 2 tablespoons crumbled feta cheese
• 1 tablespoon chopped fresh herbs (dill, parsley, or mint)
• 1/4 teaspoon grated lemon peel (lemon zest)
• 1/2 teaspoon fresh lemon juice
• 1/8 teaspoon ground black pepper
• 1/2 cup alfalfa sprouts
• 4 slices whole-grain bread, toasted as preferred
• 2 thin slices red onion

Instructions

1. Step 1: Stir together the diced cucumber and salt in a medium bowl. Let them stand for about 10 minutes to draw out excess moisture.
2. Step 2: In a large bowl, combine the Greek yogurt, crumbled feta cheese, chopped fresh herbs, grated lemon peel, fresh lemon juice, and ground black pepper. Mix until well incorporated to form a flavorful yogurt base.
3. Step 3: After 10 minutes, drain the cucumbers and pat them dry on a paper towel to remove extra moisture. Add the cucumbers to the yogurt mixture and stir thoroughly until coated.
4. Step 4: Lay two slices of toasted bread. Divide the alfalfa sprouts evenly between them, then spread the cucumber salad mixture on top. Add a slice of red onion to each, and top with the remaining bread slices. Cut sandwiches in half to secure.
5. Step 5: Serve the sandwiches immediately for the freshest taste. Enjoy the creamy, tangy, and crunchy flavors combined in a healthy and satisfying sandwich.

Tips & Variations

• For extra crunch, add thinly sliced radishes or celery to the cucumber salad.
• Substitute feta with goat cheese for a creamier texture.
• Fresh herbs can be adjusted based on preference; mint adds a refreshing twist while dill offers classic Mediterranean flavor.
• Use gluten-free bread to make this sandwich suitable for gluten sensitivities.

Storage

These sandwiches are best enjoyed fresh to keep the bread from becoming soggy. If you need to store the cucumber salad, keep it in an airtight container in the refrigerator for up to 1 day. Assemble sandwiches just before serving. Leftover salad can be stored for up to 24 hours and stirred before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the cucumber salad in advance?

Yes, you can prepare the cucumber salad up to one day ahead and keep it refrigerated. Just drain and pat the cucumbers dry before mixing to prevent excess water.

What can I use instead of alfalfa sprouts?

If alfalfa sprouts are not available or desired, you can substitute with baby spinach, arugula, or thinly sliced lettuce for a similar fresh crunch.

Easy Cucumber Salad Sandwiches Recipe

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This Easy Cucumber Salad Sandwich recipe combines crisp English cucumbers with a tangy yogurt and feta mixture, fresh herbs, and zesty lemon, layered with alfalfa sprouts and red onion on toasted whole-grain bread. It’s a healthy, refreshing vegetarian sandwich perfect for a light lunch or snack.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 5 minutes (toasting bread)
• Total Time: 20 minutes
• Yield: 2 sandwiches 1x
• Category: Sandwich
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Cucumber Salad

• 1 cup diced English cucumber
• 1/8 teaspoon salt
• 2 tablespoons low-fat plain Greek yogurt
• 2 tablespoons crumbled feta cheese
• 1 tablespoon chopped fresh herbs (dill, parsley, or mint)
• 1/4 teaspoon grated lemon peel (lemon zest)
• 1/2 teaspoon fresh lemon juice
• 1/8 teaspoon ground black pepper

Sandwich Assembly

• 1/2 cup alfalfa sprouts
• 4 slices whole-grain bread, toasted as preferred
• 2 thin slices red onion

Instructions

1. Prepare the Cucumbers: Stir together the diced cucumber and salt in a medium bowl. Let them stand for about 10 minutes to draw out excess moisture, which helps prevent the sandwich from becoming soggy.
2. Make the Yogurt Mixture: In a large bowl, combine the low-fat Greek yogurt, crumbled feta cheese, chopped fresh herbs (such as dill, parsley, or mint), grated lemon peel, fresh lemon juice, and ground black pepper. Mix thoroughly until evenly incorporated to create a flavorful and creamy base.
3. Combine Cucumbers with Yogurt Mixture: After 10 minutes, drain the cucumbers and pat them dry with a paper towel to remove residual moisture. Add the cucumbers to the yogurt mixture and stir well until each piece is coated with the tangy, herbaceous dressing.
4. Assemble the Sandwiches: Lay out two slices of toasted whole-grain bread. Evenly divide the alfalfa sprouts on top of each slice, then spread the cucumber salad mixture generously over the sprouts. Add a thin slice of red onion to each sandwich, then top with the remaining bread slices. For easier handling, cut the sandwiches in half.
5. Serve: Serve the sandwiches immediately to enjoy the fresh, crisp textures and vibrant flavors. These sandwiches make a quick, healthy, and satisfying meal.

Notes

• Patting the cucumbers dry before mixing prevents watery sandwiches.
• Use fresh herbs according to your preference for flavor variation.
• To toast the bread, use a toaster or a pan on medium heat until golden brown.
• For a vegan option, substitute Greek yogurt and feta with plant-based alternatives.
• Consume immediately for best texture; cucumber salad may release moisture over time.

Keywords: cucumber salad sandwich, easy cucumber sandwich, Greek yogurt sandwich, vegetarian sandwich, healthy lunch, light sandwich recipe